Monday, January 11, 2010

Black Bean Mexican Chicken

12 oz chicken breasts (2 boneless skinless breasts, 300 calories): season with mexican seasonings (I use pampered chef southwest seasoning or chipotle seasoning. You could use salt, pepper, chili powder, and garlic powder.
1 medium yellow onion (40 calories)-medium dice
1 can seasoned black beans (330 calories, I use Bush's)
1 can stewed tomatoes (123 calories, I use Del Monte original flavor)-rough chop the tomatoes
1 cup of frozen corn (130 calories)-I actually don't measure, I just toss some in
1 bunch of cilantro (about 1/2 cup chopped, depending on your love of cilantro)

Spray saute pan w/ non-stick cooking spray or a little bit of olive oil. Saute the chicken on med-high heat with onions until 2/3 of the way cooked.

Add black beans (liquid included), stewed tomatoes (liquid included), and corn to pan and reduce heat to med-low. Continue to cook for about 5-10 minutes.

Add cilantro and cook 1-2 minutes more.

Serve as is or over rice. You can also top with any of the following: chopped avocado, sour cream, cheese, or fresh tomatoes. It's also good just as is!

Rating: We love, love, love this dish. It's so quick and easy to make but really flavorful.

Tip: Have it the same week you have moroccan chicken since they both use cilantro.

Pampered chef's southwest seasoning or chipotle rub can be purchased here:


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